Leek and mushroom pilaf with wild rice
A tweaked version of the traditional Greek dish "prasoryzo" with added color, textures, and flavor!
Ingredients
- 3 leeks
- 2 spring onions chopped
- ⅓ cup olive oil extra virgin
- 1 cup mushrooms sliced
- 1 cup rice long-grain
- ½ cup wild rice
- 5 cups vegetable stock
- 3 tbsp dill chopped (plus more for serving)
- 1 tbsp lemon zest
- ⅓ cup fresh lemon juice
- Salt
- Freshly-ground pepper
Instructions
- Cut off the ends of the leeks keeping a little of the light green part, remove outer layers and wash them. Slice them in half lengthwise, and cut them in ½-inch pieces.
- Place the olive oil in a cooking pot over medium heat. Add the spring onions and the mushrooms and sauté for 3 minutes. Add the leeks and continue sautéing. Add the rice and sauté for one more minute.
- Stir in the vegetable stock and add the dill, lemon zest, and salt.
- Reduce the heat, cover the pot with the lid, and let it cook for 20 minutes.
- Add the lemon juice, slightly stir, cover, and let it cook for 5 more minutes.
- Remove from the heat. The rice should be cooked and there should be a small amount of liquid left which will be absorbed while it cools. Cover the pot with a clean towel and put the lid on top of it. Let it stand for 10 minutes.
- Garnish with chopped dill and freshly-ground pepper and serve.
NOTES
RICE: You can use 1 ½ cups of long-grain rice if you don't want to use wild rice.